Chicken Alfredo In 3 Easy Steps

 Chicken Alfredo

Time: 55 minutes 

The Roman dish fettuccine Alfredo has a distant American cousin called chicken Alfredo. Only a few simple ingredients were used to make the original recipe, which Alfredo Di Lelio invented in 1908: creamy, delicious butter, Parmigiano-Reggiano, and pasta water. 

INGREDIENTS

Yield:

6 servings

10tablespoons unsalted butter

2large boneless skinless chicken breasts (1 pound total), patted dry

Kosher salt (such as Diamond Crystal) and black pepper

2tablespoons extra-virgin olive oil

1pound fettuccine, linguine or spaghetti

1½cups heavy cream

6ounces (about 2 cups) freshly grated Parmigiano-Reggiano

Fresh nutmeg, for grating (optional)

Fresh chopped parsley, for serving (optional).

PREPARATION for Chicken Alfredo

Step 1

Take the butter out of the fridge, cut it into 10 tablespoons and set aside. Season both sides of the chicken breasts well with salt (about 2½ teaspoons total) and pepper. Bring a large pot of well-salted water to a boil for the pasta.

Step 2

In a large pan that can accommodate the pasta later, place the oil over medium-high heat. Once hot, reduce heat to medium and add the chicken; cook for 5 minutes. Add 1 tablespoon of butter, swirl it around the pan and continue cooking until the chicken is golden brown, about 3 minutes more. Flip the chicken, add another tablespoon of butter, swirl it around and cook the other side until golden brown, 5 to 8 minutes. Using tongs, lift the thinner end of each chicken breast to press the thicker ends on the pan to fully cook and take on a little color, about 1 minute each. Transfer the chicken to a cutting board and rest for 3 minutes. Slice the chicken in ½-inch-thick diagonals and loosely tent with aluminum foil. Discard the oil, then wash and dry the pan (see Tip).

Step 3

Meanwhile, add the pasta to the boiling water and cook until al dente, according to package directions. While the pasta cooks, add the cream to the pan and warm through over medium heat, about 2 minutes. Watch the cream very closely, reducing the heat if necessary to maintain a low simmer; you do not want it to come to a boil or simmer rapidly and split. Add the remaining 8 tablespoons of butter, stirring occasionally, until melted. If the pasta is not ready when the butter has melted and the cream sauce has slightly thickened, remove the sauce off the heat until ready to use.

Step 4

When the pasta is ready, place the sauce over medium heat and set the pasta pot next to the saucepan. Use tongs or a spider strainer to transfer the pasta to the sauce. Alternatively, you can drain the pasta, if you prefer. Add the Parmigiano-Reggiano and quickly toss with the pasta and sauce. If using, grate a little fresh nutmeg onto the pasta, toss, then taste for salt and add as needed. Top with the sliced chicken and serve immediately, topped with parsley, if desired.